Partager

Traitement après récolte à l'acide citrique ou à l'eau oxygénée afin de prolonger la durée de conservation des champignons frais en tranches.

Post-harvest treatment with citric acid or hydrogen peroxide to extend the shelf life of fresh sliced mushrooms.

Auteurs : BRENNAN M., LE PORT G., GORMLEY R.

Type d'article : Article

Résumé

Whole fresh mushrooms were soaked for 10 min in solutions of citric acid or hydrogen peroxide, then sliced, packed and stored at 4 °C for up to 19 d. Both treatments reduced the number of pseudomonad bacteria and improved the keeping quality. The treatments extended the shelf life by about 50%. Treatment effectiveness varied with mushroom batch. The citric acid treatment had no deleterious effect on the sensory properties of sliced mushrooms.

Détails

  • Titre original : Post-harvest treatment with citric acid or hydrogen peroxide to extend the shelf life of fresh sliced mushrooms.
  • Identifiant de la fiche : 2001-1432
  • Langues : Anglais
  • Source : Lebensm.-Wiss. Technol. - vol. 33 - n. 4
  • Date d'édition : 2000

Liens


Voir la source

Indexation